Tapeņa’s Classic Gazpacho recipe
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Tapeņa Tempranillo with Classic Gazpacho
Tapeņa's Classic Gazpacho
2 cups day-old rustic bread crusts removed
2 medium cloves garlic chopped
1 pinch cumin seeds (or ground cumin)
Kosher or sea salt
3 lbs. tomatoes seeded and chopped
2 small cucumbers peeled and chopped
1 medium red bell pepper cored, seeded and chopped
3 tbsp. chopped red onion
1/2 cup extra virgin olive oil
1/2 cup chilled bottled spring water (or more as needed)
3 tbsp. sherry vinegar (or more to taste)
Finely diced cucumbers (optional garnish)
Finely diced hard boiled egg (optional garnish)
Finely diced tomato (optional garnish)
Finely diced bell pepper (optional garnish)
Finely diced onions (optional garnish)
croutons (optional garnish)

Courtesy of Tapeña, adapted from the New Spanish Table by Anya von Bremzen (Workman Publishing Co., Inc.)

Place bread in a large bowl; cover with cold water and let soak for 5 to 10 minutes. Drain, squeezing the excess liquid. Mash garlic, cumin and 1/2 tsp. salt into a paste with a mortar and pestle (or a spoon against the side of a small bowl.) Place tomatoes, cucumbers, peppers, onion, soaked bread and garlic paste in a large bowl; toss to mix. Let stand for 15 mintues. Working in two batches, process mixture in a food processor until smooth, adding half the olive oil to each batch. Once each batch is finished, puree finely in a blender, then transfer to a large bowl. When all the gazpacho has been pureed, whisk in spring water and vinegar. Refrigerate, covered, for about 2 hours or until chilled.





Wine Suggestion
Pair with Tapeņa Tempranillo - of course!